Some might argue this is too plain and simplistic, but I thoroughly enjoyed the subtly rich umami permeating the well-cooked grains of Taiwanese pearl rice from what must have been liberal amounts of lard oil used. The glistening sunny side up drizzled with soya sauce was just adding fuel to the artery clogging fire, but I more than welcomed it. This rice pairs especially well in combination with any of @fattchoyeatinghouse 's side dishes.